It's 7.8 lbs. I picked up a 10+ pounder but it was too gigantic.

I do a 3-4 lb brisket in the oven, covered, for about 3 hours. I'm making one this weekend for a party. I think it's hard to overcook a brisket. If you did it overnight for about 7 hours, I think it would be terrific.

I put a bottle of Liquid Smoke and a bottle of Worcestershire sauce in my roaster pan. Add the brisket, cover and put in a 250 degree oven about 10 o'clock at night. Take it out when I get up in the morning and it works fine each time.

A whole bottle of Liquid Smoke?

Wow!

Does the brisket need to be cooked flat? I have a dutch oven, but I don't think it will even fit in my big one unless I kind of roll/fold it in. Should I use a roasting pan? Do I need to put a rack in the bottom, or just let it bake in the juices?

I use a large covered roasting pan and it cooks in its own juices. I always cook a large brisket, chop and freeze in packages. That is why I use a large bottle of Liquid Smoke.

I don't have one with a lid. I am thinking about doing a dry rub, wrapping it in heavy-duty foil, and putting it in the oven tonight. maybe I will line my roasting pan with foil instead (to make it easier to clean) and just put foil over the top of that... If I have some liquid smoke, I will add some of that. I haven't ever been a big fan of it (I think I got a dish or two where there was just TOO MUCH of it) so I don't even know if I have any.

I hope it works out well! It was an inexpensive cut of meat, but still $8, and money is an issue right now...

This sounds good to me, but I don't really think my kid would like it...

Here is a link that might be useful: Jerk Wet Rub

sunny, I like dishesdone's brisket recipe. Boy, 99 cents a pound is a really good price on brisket. I always have Carl cut the brisket for me, but at the grocery stores here, it's $8 a pound!

BRISKET
1 4-pound beef brisket
Kosher salt
Pepper
2 onions, thinly sliced into half moons
1/2 cup ketchup
1/2 cup prepared chile sauce (Heinz Chile Sauce)
3 tablespoons brown sugar (I use more)
6 cloves garlic, minced
1 12-ounce bottle beer

Salt and pepper both sides of the meat. Place beef in a roasting pan. Cover with onion. Combine ketchup, chile sauce, brown sugar, garlic, and beer. Pour mixture over meat. Cover securely with foil. Bake at 300 degrees F for about 4 hours or until the brisket is fork tender. You can puree the gravy if you like it thicker.

NOTES : Use more onions if you want to. I like lots of onions in the gravy. I don't puree the gravy. Freezes well. It tastes even better the next day!

Annie

One of my former bosses gave me his method for cooking brisket. It is just absolutely the best and so very, very easy.

Former Boss's Brisket - The Greatest

Brisket
Woody's Concentrated BBQ Cooking Sauce*
Dried Onions
Pepper
Salt
Garlic Salt
Oregano
Seasoning Salt
Cumin

START THIS 2-3 DAYS (BETTER IF IT MARINATES FOR 3 DAYS) BEFORE YOU PLAN TO COOK IT. THEN YOU HAVE TO ALLOW 7-8 (OR 12) HOURS TIME TO COOK IT.

Before buying brisket, look at the bottom -- the more meat you see the better. Buy the one with the most meat visible from the bottom.

Tear off piece of heavy duty aluminum foil large enough to completely enclose the brisket. Place brisket on the foil. Brush (I just pour about 1/2 jar of Woody's on
brisket and spread evenly with hand) one side of brisket with Woody's -- be liberal.
Then sprinkle on the garlic salt, oregano, seasoning salt, salt, pepper, dried onion, and cumin -- be liberal with the seasoning too. Turn brisket over and repeat this on
the other side. (I like to start with the bottom side of the brisket then turn it over and finish the top side. That way it is ready to put in refrigerator when I am finished.)
Wrap the heavy duty aluminum foil and place on a large platter, a roaster, whatever will fit the brisket. Marinate in refrigerator for 2 or 3 days.

When ready to bake, leave in foil and do not open it up. Put in 300 degree oven and cook for 7-8 hours. (I put in 250-275 degree oven and cook for 12 hours.) You can bake this overnight; for cooking 7-8 hours just turn oven
on before you go to bed, put the brisket in the oven and it is ready in the morning. (I put in oven at 6:00 p.m. and take out at 6:00 a.m.)

Remove from oven and unwrap foil (be careful, there are lots of juices in the foil so open the foil carefully and leave cupped so the juice does not run out). After cooking, you may take the fat off or leave it on. (I also like to drain off the juices and put the meat on a large platter.)

This has an incredible flavor and is extremely tender. IT IS WONDERFUL! You can slice and serve on plates. You can use for sandwiches. It is great served on hamburger buns with a slice of onion as a sandwich, served with peppers and either French fries, potato salad, or potato chips.

*Can purchase at Kroger's; it is with BBQ sauces.

I will always be greatful that my boss was willing to share his preparation method. People are always asking me to bring this to get togethers.

I made one the other day from a vintage piece of brisket I found on a freezer clean out.

I don't care for brisket or beef for that matter so I'm always less than enthusiastic about cooking it. I threw it in the crock pot with enough beef broth to almost cover, some sliced onions, sliced peppers and then I remembered Nancy's Pickapeppa Sauce! So I gave it a good slosh of that, put the lid on and left it.

Well 5 hours later I remembered the wretched thing. It was for sure cooked, you could shred it with forks but it was still firm enough to slice. So I unplugged the crock pot and an hour or two later thought I'd better do something with it so placed it in a big zip lock with most of the juice and veggies.

Clive was going to the cottage the next day and would be there, on his own, for a week. This man does not cook! So I packed up the brisket, still in the zip lock and sent it as part of his supplies.

Well he absolutely loved it, raved about it! First night he heated up some slices in the broth, added some boiled new potatoes and fresh peas. He was in heaven!

Anyhow now he's bragging to all the guys on the lake how he made a brisket stew! LOL

PS It wasn't the actual bottle of Pickapeppa Nancy sent me moons ago. Every time I'm in the States I snatch a few bottles. It is such a versatile flavouring. But I'm almost out so looks like we need to plan another road trip!